Ramen from Japan, China, and the rest of Asia. A guide to all different varieties of authentic ramen and it's history. No instant ramen here.

Monday, May 01, 2006

濃厚魚介 - Rich Seafood Ramen

濃厚魚介 (rich seafood style) is a new wave of ramen that gained popularity in Tokyo around the year 2002. 濃厚 means thick/rich, in this case it means that richness of broth taken from pork or poultry based soup stock. 魚介 means fish or shell fish, which in this case mostly represents the Japanese style soup made from dried fish such as bonito or mackerel. The two different soups are cooked separately and blended together before being served. Some Japanese ramen circles call this the W スープ or double soup based ramen. The balance between blending the richer tonkotsu/chicken soup with the lighter seafood based soup varies significantly from store to store. Most places will favor the richer tonkotsu soup to provide the body, and then blend the lighter seafood based stock to add extra aroma to the soup. Some places will blend a lighter chicken based broth with the seafood soup, but those places are more rare.

3 Comments:

you should do a write up for rokurinsha in osaki and some of the better places it has inspired (like tetsu in sendagi/nishi-nippori.) i've yet to try the aoba in nakano, but a lot of the branches they opened are quite hit and miss. these places really nail it in the katsuo/tonkotsu tsukemen style.

you should do a write up for rokurinsha in osaki and some of the better places it has inspired (like tetsu in sendagi/nishi-nippori.) i've yet to try the aoba in nakano, but a lot of the branches they opened are quite hit and miss. these places really nail it in the katsuo/tonkotsu tsukemen style.